Got leftover Thanksgiving turkey? Tired of turkey sandwiches? Here’s another idea for using up leftover turkey – Make organic turkey enchiladas. This recipe is fast, easy and delicious.

Organic Turkey Enchilada Ingredients

Leftover Organic Turkey

Organic Tortillas – You can use the tortillas of your choice. We prefer to make homemade tortillas using whole organic spelt flour. However, you can buy organic flour tortillas or organic corn tortillas at many health food stores or food co-ops.

Enchilada Sauce – If you can find a good organic canned enchilada sauce, it would be acceptable to use it — although we don’t have any firsthand recommendations for you on that.

We DO NOT recommend the Simply Organic brand packets of enchilada sauce mix; last time we checked their ingredient list, there was non-organic citric acid present. This is problematic because most citric acid is produced using a double dose of GMOs: they grow genetically modified mold on genetically modified corn, sugar beets or maize. Sorry, but that’s gross. I can’t say that I think anyone should eat that.

If you’re an overachiever, and you have the time to do it, we suggest making your own organic enchilada sauce. We’ve used both red enchilada sauce and green enchilada sauce in this recipe; either one will work fine. It’s your choice.

Organic Valley Raw Mild Cheddar Cheese

Organic Cheese

– We usually use Monterrey jack cheese or cheddar cheese for making enchiladas, but there are plenty of other cheeses that could work well.

Organic Oil – We like using organic olive oil to make our turkey enchiladas. Use whatever oil you prefer for cooking.

How to Make the Turkey Enchiladas:

Place some turkey and some salsa inside each tortilla. Sprinkle each enchilada with the grated cheese.

Coat your pan with oil and place the enchiladas in the pan.

Turkey Enchilada Cooking Instructions

Assuming that you are working with leftover turkey, cooking time is not all that critical. Your goal is to warm up the enchiladas sufficiently; you also want to melt the cheese. There is no need to overheat the enchiladas; you want them to be pleasantly hot, but not burn-your-mouth-call-the-ambulance hot.

Serving Instructions

Place the enchiladas on serving plates. Top each enchilada with sour cream and guacamole. Sprinkle sliced olives over the top. Serve promptly.

References:

This recipe was originally created by my husband, who got the idea from my mother-in-law.